Picture Perfect Spaghetti Bolognese
Serving Size / Yield
- 1 1/2 Tbs. olive oil
- 1 lb. sirloin, ground
- 5 cloves garlic, minced
- 1 Tbs. oregano
- 1/2 tsp. paprika
- 1 1/2 C. dry red wine
- 2 Tbs. tomato paste
- 1 28-oz. can crushed tomatoes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 lb. spaghetti
- 1 bunch basil, roughly chopped
- 1/4 C. Greek yogurt
- 1 C. Parmesan cheese
Heat the oil in a large and deep pan over medium heat. Add the beef and cook for 8 to 9 minutes, or until the beef has browned and is crumbly. Add the garlic, paprika, and oregano and cook for 2 more minutes.
Turn the heat to high, add the wine and use your wooden spoon to scrape the bottom of the pan. Add the tomatoes, tomato paste, salt, and pepper and mix. Bring to a boil and then turn heat to low and simmer for 10 minutes.
In the meantime, cook your dried or fresh spaghetti as desired. I recommend slightly undercooking, so that it finishes in the sauce.
After the sauce has simmered for 10 minutes, add the yogurt and simmer for another 8 minutes. Keep warm.
When the pasta has finished cooking, drain it and add it to the sauce. Toss to coat and liberally sprinkle with Parmesan prior to serving.